Cajun Chicken Fettuccine Alfredo

Our four children are a blessing beyond measure. Truly they are. But having a gaggle of kids is not without sacrifice. For example, fine dining becomes the exception rather than the rule. However, having a gaggle of kids makes date night a marital necessity. We’re talking sanity, people… Sane parents are happy and effective parents.

The Bacon Slayer and I like to eat out quite often. Enjoying a table-served meal, and someone else cleaning up, is a little slice of heaven. But with babysitting running about $10 per hour, we tend to do in-house dating instead.

In-house dates usually go a little something like this: Feed the kids, get them in bed, cook a decadent meal and dessert, then dine and enjoy adult dinner conversation. There’s no fielding of endless questions, cutting only my food, no reminders of proper table manners, and no fart jokes. Pure dining bliss, without the fat check and babysitting fee at the end. I LOVE it!

I’ve been in love with all things Alfredo since my very first bite of Michaelina’s frozen Fettuccine Alfredo. That was high livin’ college grub, but nothing compares to the real deal.

Food Dork Trivia:How did Fettuccine Alfredo get it’s name? Well, I’ll tell ya! Fettuccine Alfredo is named for Chef Alfredo di Lello who originated the pasta dish in the 1920’s. The dish typically consists of fettuccine enrobed in a rich cream sauce with butter, parmesan cheese, and lots of cracked black pepper.

My fettuccine Alfredo consists of fettuccine enrobed in a rich cream sauce with butter, 4 types of cheese, and about 4 times the usual amount of cheese. Because cheese is my life. Then just for fun, I work in cajun spiced chicken and tomatoes. Kind of kicks the whole arrangement up a few notches. I think Alfredo would approve.

Cook fettuccine according to the package directions for “al dente.” Pour pasta into a large colander. Immediately rinse the pasta with hot tap water to rinse off some of the excess starch so that the pasta doesn’t turn into a sticky, clumpy mass. Drain.

Rinse the chicken breasts in cool water, and pat dry with a paper towel.

Lay a large sheet of plastic wrap onto a clean surface, and place a chicken breast on top.

Lay another large sheet of plastic wrap on top of the chicken breast, and gently pound and flatten to an even 1/4 inch thickness. I have found the most effective way to flatten a chicken breast without completely obliterating it is to start from the center of the thickest part, and pound while working outward.

Sprinkle a hefty amount of cajun seasoning on each side of the flattened chicken, pressing to adhere. I like Chef Paul Prudhomme’s brand of blackened steak seasoning. Don’t be shy with the Cajun seasoning! It’s adds a nice punch flavor that helps cut through the richness the Alfredo sauce.

Heat 1 tablespoon of the butter, and 1 tablespoon of olive oil in a large skillet over medium high heat. Also, preheat the oven to 350 degrees.

The skillet is hot enough when the butter just begins to brown.

Place chicken in the pan and sear one side until it is very brown, about 3 minutes. I had 4 flattened chicken breasts, but only 3 would fit in my pan. That’s OK. I just worked in batches. If you need to do the same, and the pan seems dry before you are done, add a touch more olive oil and let it get hot.

Once the first side of the chicken is very brown, flip it over and cook the other side until very brown–about an addition 1 1/2 minutes. When the chicken has been seared on both sides, transfer it to a rimmed baking sheet, and bake for 10 minutes, or until chicken is done, and no longer pink in the middle.

Oh! Don’t forget to turn off the heat under the skillet when you are done with it.

Slice the Cajun chicken against the grain, into thin strips. I think the longer thin strips make for a more dramatic presentation.

Since we decided to share this Cajun chicken fettucine Alfredo with our sons, I sliced the strips again cross-wise to make bite sized pieces. It’s not as dramatic, but it did save me from eating cold pasta because I spent so much time cutting up their chicken. Win-win.

Set the Cajun chicken aside.

Give the grape tomatoes a quick rinse, and slice them in half lengthwise. Set those aside while you chop the garlic.

My quick tip to mince garlic: peel the garlic and place a knife on top of the clove.

Hold the knife handle steady with your dominant hand. Then give the blade of the knife a quick whack with your other fist. Carefully now! Nothing ruins date night faster than a trip to the Emergency Room.

The garlic clove should be nice and flat. Smashing the garlic will also bruise it so that it can readily release its oils. Garlic oil is a very good thing.

Give the smashed garlic a quick chop. I end up running the knife across the smashed clove twice for a nice quick mince. Reheat the skillet over medium-high heat.

Pour in the white wine, and deglaze the pan by whisking all of the delicious brown bits off of the bottom of the pan. If wine is not your thing, or if you are like me and in your overzealous attempt to remove the cork you shattered off the top of the wine bottle, then chicken broth will do nicely.

Add the tomatoes, minced garlic, and salt & pepper to the pan. Stir and saute the mixture for a minute or two to lightly caramelize and soften. Smash the tomatoes a bit with the back of a wooden spoon.

Reduce the heat to medium-low, and pour in the cream. Give it a quick stir.

Then just for fun, add another tablespoon of butter. Continue to stir the cream mixture as it simmers for 3 to 4 minutes. The sauce will reduce slightly during this time.

Now it’s time for the best part…the cheese! Turn off the heat under the skillet, then add all of the cheeses to the pan. I like a cheese blend very similar to that used in my lasagna recipe–Asiago, parmesan, fontina, and herbed goat cheese.

The Asiago and parmesan are obvious choices for an Alfredo sauce, but I like the creaminess the fontina adds, and the complexity of the herbed goat cheese. You can go with my blend, or all parmesan, or parm & Asiago. Bottom line: use what you like, just be sure to use a full 2 cups of it. Stir the cheese into sauce until the cheese is completely melted and smooth.

For all that is good and right with the world, please, please, please grate your own cheese! Pre-shredded cheeses are coated with anti-caking agents such as cellulose, which not only keeps the cheese from clumping in the bag, it also hinders the cheese from melting smoothly.

Voila! Alfredo sauce! Now if it were up to me, I’d tear off chunks of crusty bread, use it to scoop up the sauce, and call it dinner.

But since I was feeding others, I went the more traditional route and finished putting the Cajun Chicken Alfredo together.

Pour the cooked fettuccine into the Alfredo sauce.

Toss the Cajun chicken on top of the fettuccine. By now, the soon-to-be-recipients of this deliciousness are hovering in the kitchen. Tell ’em to shoo! We are almost done.

Use a pair of tongs to toss the pasta and chicken in the Alfredo sauce until everything is evenly distributed.

Woo! Done! It’s time to eat! Use the same thongs to fill pasta bowls, and serve it up with a sprinkle of chopped parsley and a hefty pinch of nutmeg. Yes, nutmeg. A nice tossed salad, and a glass of Pinot Grigio would be the ideal accompaniments.

But, I’m going to be honest with you. Your kitchen will be completely trashed by the end of preparing this meal. Completely. Trashed. We’re talking it’ll look as if a tornado went through with laser-like accuracy and targeted your cupboards. But don’t let that stop you from making Cajun Chicken Fettuccine Alfredo–it’s totally worth it!

Because chances are, your well fed and happy spouse will clean up the mess for you. Bacon Slayer was so thrilled that he couldn’t wash dishes fast enough so that I didn’t have to do it! Which made me very happy, too.

Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.

Preheat oven to 350 degrees F.

Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.

Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

Meanwhile, cook the pasta according to package directions and begin cooking the sauce.

For Sauce

If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.

Pour the dry white wine (or chicken broth) into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Reader Interactions

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This cajun chicken recipe looks amazing - I can't wait to try it! I usually make chicken and broccoli Alfredo in a cream cheese sauce (http://doubletherecipe.com/2016/01/13/chicken-broccoli-fettuccine-alfredo/) but I am definitely going to have to make this soon.
Do you have any suggestions as to what I could use instead of the goat cheese?
Thanks for a great post!

OMG ! This was freaking amazing ! One of the best recipes I've pinned ! My whole family loved it. Used extra seasoning cause we like heat, and it was sooo good. Hoped for leftovers for my lunch today, but everybody had second helpings , and there's none left :( Can't wait to make this again. Oh, and my teen daughter said it tasted like something she had at a restaurant recently.....now that's a compliment.

I have made this recipe as is and had some fun adding variations to it over the past year or so! I recently posted my version of your recipe and linked back to you! Thank you for sharing this wonderful dish! My family has greatly enjoyed it!

I've been making your recipe for a few years now. I'm currently making it for my sister and her family as they just had a baby. I have even made it with spaghetti squash and it was still yummy. This is one of my favorite recipes I've come across! Thank you!

Hooray! The highest compliment I can receive as a recipe developer is to know that one of my recipes has become a staple in your home. Thank you, Brittany! I love that you've adapted the recipe with spaghetti squash, too. I'll have to try that idea!

When I lived in the U.S. I loved the spicy chicken alfredo from Zio's. Since we don't have anything similar here in the Netherlands I tried your recipe and lI must say I love it! I also added some chopped onions for flavour and it turned out pretty great. Next time I think I'll try adding shrimp instead of chicken.Thank you for the great recipe!

I stumbled across this recipe on Pinterest and I have made it a number of times already!!! It is absolutely amazing. Last time, I substituted the cream with light cream and I used white wheat pasta (which I hate) but this dish was STILL good! My husband also loves it. Thank you so much for now one of my favorite recipes!!

Just made dinner for a new "friend" and he requested Shrimp Alfredo. I found this recipe and used red bell pepper instead of tomatoes, added shrimp with the chicken and settled for the Asiago and Parmesan cheeses. This sauce is so darn good!!! The sauce is so creamy and good. I too want to take the breadsticks and drizzle them in the sauce. My nine year old wanted a plate for after school snack. Fingers crossed that new "friend" likes this dish.

Loved it!! I added fresh diced bell pepper. Made it last night is was yumm but my hubby just called and said it was even better today he wanted to lick his plate:) 3 of his co workers asked for the recipe

Awww! I'm so happy to hear that you like the recipe. I feel honored that you're serving it for your daughter's birthday. I've been told by many a reader that shrimp is great in this recipe. Happy Birthday to your girl! :)

This was absolutely delicious! My husband went back for seconds and then told me afterward that he looked forward to having thirds. He said it was the BEST cajun chicken pasta he's ever had, which is a big compliment because he considers himself a connoisseur of cajun chicken pasta. Hahaha:)

I made this the other day and we loved it. My husband loves pasta and this topped the list. He had the leftovers for lunch the next day, something he rarely does :) Thank you so much for the lovely recipe and the easy methods.

Recipe sounded great, but the second I was told to rinse the pasta turned me off! One should never rinse pasta after boiling it. The starches on the pasta are the only thing that allow the sauce to stick/coat to the pasta. With doing this step, one will have a completely disjointed pasta dish. Other than this step, the flavor profiles, etc. are fantastic!

This recipe is delish! I've made it a few times and love it! I'm actually righting about an issue getting back to this recipe( I just spent 20 mins searching) But the pin I saved for the link back to this site- Now sends me to Taste of Home- instead of here! And that version is just ** shudder**. I don't know if anyone else has found that too but I'm certainly bookmarking this!

Eeek! I'm so glad that you found me again, Tonia! If you like this recipe, I'd be honored if you subscribed to the blog so that you don't miss another good one. :) Thanks for letting me know about the Pinterest issue. Sometimes people pin photos and direct the other recipes, which is a big Copyright infringement, so I'll be sure to check it out.

I made this tonight!! Shrimp was too expensive and chicken was on sale, so I just followed the recipe. So. Flippin'. GOOD! Hubby was so very happy with this dish, so it is staying in the rotation of awesome. You were right; my kitchen was trashed. So worth it. Next time I think I will serve the sauce on the side instead of tossing it all together. I prefer my pasta swimming, while the better half likes a more even distribution. This was perfect for him, but I was longing for just a teensy bit more.
Regardless, it was delicious, and there are tons of leftovers. Thanks for this awesome dish!!

Definitely! Especially if you serve a salad or other sides along with it. When I write/develop my recipes, I assume adult portions. When I make this pasta for my family, I have a few lunch portions left over.

This looks amazing and I will absolutely be making a trip to the store to buy all the ingredients! I am with you on the overabundance of cheese- there's no such thing! I also read everything and all the comments and I just want to say you seem like the sweetest, most wonderful woman and your family is lucky to have you! I can't wait to try!!! Thanks for putting this recipe out for all of us!

Tiffany! You just about brought tears to my eyes with your sweet words. Thank you so much! I hope that you love the recipe as much as we do! More than that, I really hope that you stick around my little blog. :)

I came across this recipe months ago on pinterest, and its always been my go to. Its by far the most amazing pasta ive ever tasted and today I realize u have a blog with different recipes and posts im so upset it took me so long! Lol im hooked!. Ive made thos pasta with steak and shrimp too!

I just tried this recipe last night and I absolutely loved it!
Made some things slightly different (for example, instead of using just 1 1/2 tbs of cajun I just put some in a place and coated the chicken in it, which resulted in extra spicy cajun chicken alfredo... I absolutely loved it! I also added pre-grated packet of 4 cheeses, seeing as where I live we don't have a lot of foreign cheeses [I live in one of the tiny islands of Azrores, so foreign ingredients are not always easy to find] and I had no trouble with the melting part and I had to use different pasta since I couldn't find any Fettuccini, but it all turned out amazing in the end!)
I made enough for dinner and luch today, and everyone at work wanted the recipe!
Just wanted to drop by and thank you for the recipe!

Wow, Carolina! You made my day! I'm so glad that you were able to make my recipe work for you in the Azores. Excellent improvisation! I'm happy to hear that the pre-shredded cheese still melted well. Thanks so much for sharing! :)

I love love LOVE this recipe! I've made it several times, and am always thoroughly impressed with the results. I am wondering if you have ever baked this sauce? I am supposed to bring a baked pasta dish to a dinner party on Friday, and am considering turning this into a lasagna (or baked ziti...) type dish. Any thoughts on how we'll this sauce would bake up??

Wonderful, Charlotte! I have not baked the sauce, but I since there is ample sauce in the recipe, I see no reason why you couldn't try it. I would use a mini penne or smaller tube pasta, or even just break the fettuccine into bite sized pieces before cooking the pasta. Prepare the dish according to directions, then pour the sauced pasta into a buttered baking dish, sprinkle with buttered/seasoned breadcrumbs. and bake at 350 degrees F until bubbly. (About 15 to 20 minutes or so.)
The buttery breadcrumbs should keep the top from drying out while in the oven. For exact measurements for the breadcrumb topping, follow the topping portion of the recipe for My Grandma's Mac and Cheese. The pictures are not very appetizing, but I assure you that the topping is delicious!
http://comfortablydomestic.com/2011/01/18/grandmas-mac-cheese/
Good luck! I'd love to hear how the baked pasta version turns out!

Hello!!! Thank you so much for this recipe. It has become a staple or you may say a regular in my house.I followed everything in the recipe. I have made this on a couple occassions and events in my family and every time I make it,, it sure is a favorite and a hit. It is very good and everyone loves it. Tomorrow is Thanksgiving and I already signed up for our potluck that I am making fettuccini. Thank you so much. my sister in law is already following you too.

Wow, Arlene! You are too sweet! Thank you so much for sharing your experience with me. I'm so happy that you found my blog, and that you brought your sister in law around for the ride. I'm honored to have you both here.

Made this for dinner tonight-it was yummy!! I used fontina, asiago and garlic herb gost cheese. I have two little ones who don't like spice so I left two chicken pieces plain. Next time I might throw some broccoli in! :). Thanks for sharing your recipe!

I've made this from your recipe before and can't remember if I tweaked it at all but I do remember that it was delicious! Gonna make it again tonight but I will be cutting down the fat by using fat free half and half. I use this in place of heavy cream all the time and had never had a problem. Also, I only have Parmigiano Reggiano so I am going to add a little reduced fat cream cheese for a smoother sauce. Wish me luck!

I made this tonight and it was a hit with the husband and my picky 3 year old son. I ended up using chicken broth instead of wine, no goat cheese or substitute, and my local store had NO fresh cheese block options at all! So I used Kraft's natural Italian five cheese blend (Asiago, Parmesan, Romano, Mozzarella, and Provolone) and it turned out incredible. (No melting issues either.) Just had to report back and say we loved it!

Tried this last night with egg noodles. INSTANT HIT! omg.. this was sooo good. Used grated cheese and goat cheese.. Used white wine for the sauce.. stomach growling just thinking of this from last night. haha

I just have to say that this dish is AMAZING!! I added some spinach (the client requested a dish with spinach) and it was a huge hit!! Already received several requests from the event to make this dish again!! THANK YOU SO MUCH!

This looks really tasty and offers yet another way to justify having cheese in the fridge. To avoid confusion, you probably should have specified: 8 oz. fontina; 8 oz. grated parm, etc., but I thought you made each step crystal clear. I can see how breaking parts of this into seperate stages could eliminate the mess in the kitchen afterward. I'm a single guy and I try to maintain cleanliness throughout the procedure; otherwise I will be overwelmed at the end. As always, I will probably eat too much of this at one sitting- the dangers of not having to share with other family members.

Well Brande, if it were me, I'd cook and slice the chicken ahead of time and have it ready. I'd also do all of my chopping, grating of cheeses, and all measuring of other ingredients in advance. That way, the sauce can be thrown together while the pasta is cooking, and I'd get to spend more time with my dinner guests rather than standing at the stove. You could take a tip from restaurants and go so far as to cook the pasta in advance and just warm it in a pot of boiling water before draining it to toss with the sauce. When I'm entertaining, I also set the table well in advance, down to everything but the beverages, so that when my guests arrive, I don't have to rush around doing housekeeping chores. Best of luck to you!

Hi Kim! There sure is an easier way. When clicking the Print Friendly button, rather than printing all of the illustrated instructions, you should be able to select the pages that you wish to print. For instance, by clicking the Print Friendly button, then clicking Print, I can then go through the post and key in pages 17-19 in the Pages section of the print dialog box that pops up on the left side of my screen. That way I just the recipe and written instructions portions of the post. I hope this helps!

Had to steal this from my 18 year old son. He and his friends have Baking Buddies nights (where they typically cook and then do something like bake cookies from the package). They made this last night. I was so impressed that they picked a "complex" recipe- but your instructions were fantastic. I came home and got to sample - this will be a keeper for our family to use too :-)

Fantastic! I can't even begin to express how excited I am to hear that your 18 year old son and his friends have Baking Buddies nights. SO cool! I'm glad you were able to sneak a taste of the pasta before they gobbled it up. Keep encouraging those boys to cook! :)

This was really good! Although the "cajun" seasoning I used didn't have much kick to it at all. I was hoping to make something like TGI Fridays' Cajun Chicken Pasta, and this was definitely close! A few tweaks (like better seasoning!!) will make it perfect. Huzzah!! My first alfredo!

I made this for dinner last night and this is the first time I have commented on a recipe I've made. It was absolutely AMAZING!! Far better than the fettucine alfredo I've had at any restaurant. Thanks for this recipe, glad I got it in before we go paleo, lol

Made this for dinner, so delicious.... Just as good/better than Red Lobster.... I've been craving this since I tightened my budget and stopped eating out and I am so impressed..... I left out the white wine/chicken broth and just deglazed with some oil. Also I fried the chicken all the way through, and skipped the Owen, just added the chicken back in the sauce at the end. I skipped the goat cheese ( I'm terrified of goat cheese lol) and I used a blend of parmasean, Romano and asiago..... Bookmarked this recipe and will make again!!

You are too kind, Olivia. Cooking at home can certainly be even more delicious than restaurant fare, once you find your groove. I'm always developing new recipes, so if I can help with any other favorite dishes, please don't hesitate to ask.

Thank you for this recipe! I'm sure it took you a long time to post it. My husband and I tried it tonight and it was delicious!! We will definitely be eating it again. I shared my experience and issued a link to your blog on my own blog: http://beautifulblathering.wordpress.com/2013/05/29/i-heart-pinterest/ Thanks again! -Alisha

Nice quick dish, I love one skillet cooking! I made some substitutions and it still rocked. I used plum tomatoes instead of grape, chicken bullion instead of broth/wine, low cal cream cheese instead of goat cheese, and skim milk with some flour in place of cream. On the chicken I used garlic/onion powder, paprika and cayenne pepper instead of cajun spice. And I added some asparagus that was hanging around the fridge. I sauteed it with the garlic and the tomatoes. Oh and I held off on the nutmeg. I hope I didn't change the flavor of the dish but I still loved it and can't wait to try it with some shrimp over rice to change it up. Thanks!

My boyfriend and I made this for dinner and we LOVED it! We used plain goat cheese since we couldn't find herbed, and we cooked shrimp and chicken instead of just chicken. We halved the recipe and still have enough leftovers for dinner tomorrow. Thanks for the delicious recipe! Filing this one away!

My sweetheart doesn't care for goat cheese, so we substitute garlic & herb Alouette or Rondele soft cheese and it's perfect. I've now lost count of how many times we've made this, but we just had it again tonight because it was my birthday request! Thanks for the wonderful recipe!

My wife made this tonight. Great recipe, great dinner.
I would suggest adding fresh spinach, lots of it, at the end- just to get it soft- it looks wonderful and adds a lot to the taste and texture.
also, for us at least, it makes at least 8 servings.
wonderful recipe. thanks much.

I Just wanted to let you know that I made your Cajun chicken Alfredo tonight. I love to cook and I have made Cajun chicken Alfredo many times but this was the best recipe I have ever made. My family loved it and so did I. Delicious.

My man and I absolutely fell in love with this dish! The sauce was amazing and the chicken was awesome, even made the chicken just for salads! The pasta is just as good a day after too!Thanks for the great recipe and easy instructions! Cheers! =)

I made this tonight and my husband absolutely loved it! I had to change it up a bit due to the fact that some things didn't make it home from the grocery store, and other things came home moldy. Despite all that, it was great!

Just made this and subbed the chicken for shrimp. We liberally coated the shrimp with the cajun blackening spice and cooked them under the broiler. Kept everything else the same. Delish! thanks for sharing

I've been making a similar recipe for years..here's some suggestions:
1. use fresh fettuccine from the refrigerated section of the store....
2. don't saute the tomatoes, just dice green onions and tomatoes to garnish on top after plating the dish. The fresh veggies are a nice balance to the cream sauce.
3. Try it with Paul Prudhomme's Redfish Magic blend. It will change your life and rock your world. Trust me.
Thanks for sharing great dishes with us!

Yes my kitchen looks like a tornado hit it and yes it was absolutely worth it. Family asked when I am making it again, husband said better than any pasta dish he has ever had, including high end restreraunts-

I just can't thank you enough for this recipe! I have made this many times since finding it on Pinterest a few months ago and my daughter and I absolutely love it. Also made it for a friends birthday dinner and he can't stop raving about it.
Due to limited availability of a few things here in SW Oklahoma I had to make a couple of minor substitutions. (Btw, I got all my cheeses at Sam's Club)
1. Used Slap Ya Mama Cajun seasoning since I already had some on hand.
2. Had to use plain, not herbed goat cheese since that was all I could find.
Other than that i followed the recipe exactly. It's become a regular part of our dinner rotation.
Also, thank you so much for the tip about grating your own cheeses, it does make a huge difference!
This recipe has also changed how I make my plain Alfredo sauce. I use to only use Parmesan but now use the blend you recommend along with butter and heavy cream. It's also delicious in a non spicy kind of way (always better when topped with plenty of bacon).
Thanks again!

Wow, Melinda! Thank you. I'm so glad you've had such great success with the recipe. I hope you stick around and try a few more recipes or just hang out. I love meeting new Friends. I can already tell that you & I will get along just fine--I love Slap Your Mama seasoning, and bacon in my Alfredo. :)

Thanks, Amber! Honestly, I freeze just about everything, but I'm pretty nervous about the idea of freezing dairy sauces because I worry about all the fats separating in the process. Although, since the little commercially frozen Alfredo dinners I lived on in college fared all right, I suppose it is worth a try. (I wouldn't freeze the pasta, though.) If you try to freeze the sauce, please let me know how it turns out. :)

Made this last week. We loved it!!! I did use the bag blend of these cheeses. Cheaper did fine for me. I know the fresh is better 1.93 I think for 2 cup bag walmart. I will make it again. I think this week :}

OMG! This pasta is fantastic! My husband loved it----especially the blackened chicken. It was amazing. I since we had a rare, beautiful day in March in Ohio, I almost made the mistake of grilling the chicken. The sauce would not have been near as good and rich without the browned chicken bits in it. Thank you so much for this recipe! I will definitely be making this for guests!

Thank you so much for posting this recipe! I have never made anything so delicious in my life. It tasted way better than any meal I've eaten in a restaurant. I was worried the leftovers would not be as good since the recipe made way too much for just me and my husband, but they were just as good! I will be adding this to our rotation. Thank you, thank you, thank you!!! I can't say it enough!

I made this for my wifey on Saturday and it was fantastic!! Next time I will double the sauce ingredients though as I found there was just enough for a large plate each, hardly any leftovers.
My cheese of choice was asiago, which I will definitely use again!! We both loved it, thank you for the recipe!!

I made this for Valentine's Day and my entire family loved it! That's 4 kids all asking for seconds! I did keep one chicken breast plain for my 8 year old, so that it was not as spicy. Thanks you for this wonderful recipe that is now a family favorite!

Made this last night. I was great. I didn't have the wine though, so next time I will have time to go buy some. I think it would bring out the flavor a little more than the chicken broth. The goat cheese does make the difference. I'm going to experiment with the cheeses too.

I've also subbed chicken broth for the wine, and I agree that while it's still good, the wine gives the sauce a little something extra. Do play around with the cheeses, Melissa. Experimenting is fun! :)

About to make this dish tomorrow night for Valentine's Day. Each year my wife and I make a new meal and this is it! I had a question about making the pasta before the chicken and sauce. Is there a purpose for this? Will it reheat later when you dump it in the sauce?
Thanks!

Hi, Ryan! I make the pasta while cooking the chicken so that I have time to rinse it and let it drain before adding it to the sauce. I see no reason why you couldn't cook it while simultaneously making the sauce. The pasta does warm up again while being tossed in the hot sauce. :)

Just made this tonight and my husband said it was the best thing I've ever made!! Thank you so much for this great recipe! I've made a lot of recipes that I got from blogs, but this was better than any dish I've had from an italian restaurant! Thank you!

wow!!! Made this last night for dinner and is was amazing,. Though i did go a little overboard on the cajun seasoning but the family didn't mind and i used sundried tomatoes instead of fresh. will definatly make this again!!! Thanks!!

Made this for dinner last night and just have to say, wow!! Thanks for an awesome recipe. My normally fussy husband absolutely loved it too! Will definitely make again! Oh and the leftovers my lunch buddies and I had at work were even better!! :)

Hi! Just wanted to say thanks...I made the cajun chicken Alfredo tonight and it was A~mazing!!!!!! Even my fussy husband really enjoyed it. I could not find cajun blackening spices so I used creole and it was delicious! I will definitely be making this pretty regularly. Thanks again for the recipe! :-)

I just wanted to say thanks for the great recipe. I doubled the recipe and used gluten-free pasta. I fed eight of us six of them kids of various ages an it was a huge success.....which can be a small miracle sometimes.

Ok I tried the Cajun steak and it was AMAZING!!! I looked on the back of the Cajun seasoning for a steak marinade. It said to mix the Cajun with brown sugar, olive oil, and salt. Put the rub on both sides and broiled it. I just followed your directions for sauce minus chicken bits.
Hubby was very pleased :) Tasted like it was ordered at a high class restaurant. I've been looking for a good alfredo recipe and I've finally got a great one. Thanks for sharing!

Hooray! I am definitely going to have to do the same for Bacon Slayer. He is a steak kind of guy, so needless to say, he'd be thrilled to have his favorite dish made with steak instead. Excellent call, Angel!

I made this a couple of weeks ago and LOVED it. The white wine and goat cheese gave it such a perfect flavor. My husband wanted me to try it with steak though. Do you think it would still come out as well? Cajun steak? Or maybe I could use chipotle seasoning instead of Cajun?

WOW!!! fantastic dish!! I found this on Pinterest and am now following you on there. I made this for my family tonight and just had to let you know how fabulous it turned out, both my young daughters ate everything on their plate (always a good sign) shame my hubby got called out to work and didn't get to have his. Thank you SO much for sharing, will definitely be doing this again.

Yay, Amanda! Dinners where the kids clean their plates are so gratifying. I'm glad you found me! Thanks for following me on Pinterest. I'd love for you to subscribe to my blog--that way you can get tasty recipes sent right to your email box. :) .

Great questions, Ayshah. Around here, herbed goat cheese can be found in the specialty cheese cooler near the grocer's deli, next to the plain goat cheese (also called Chevre;) if you can't find the herbed goat cheese, you can add 1/2 tsp. of Italian seasoning to plain goat cheese for a similar flavor. Yes, heavy whipping cream is another name for heavy cream. :)

Just tried this using half-and-half instead of cream and I've gotta say, it's terrible. The taste is okay but it looks like curdled milk. Any chance I did something wrong besides using sub-par ingredients?

Ewww. That doesn't sound at all appetizing. Without knowing what other ingredients were used, my best guess is that your curdled appearance has everything to do with the half and half. Some half and half brands contain added emulsifiers and preservatives to keep it from separating, and while that is good for shelf life, it will inhibit the way it preforms in a recipe and can cause a curdled appearance. Also, using pre-packaged shredded cheeses will add to the curdled appearance because they are coated with cellulose to help them retain shape/prevent clumping in the package, and do not melt smoothly. I'm sorry this happened to you, Allison. I do hope that you try again. :)

Awesome!!! Love this! I had a hard time finding all the cheeses at our store though. Ended up with the goat cheese & a combination of Parmesan, Romano, asiago & mozzarella which made it a little thicker, but with some more cream, totally doable! Thanks for posting!

You bring up a good point in that so long as you combine good, flavorful Italian cheeses with the goat cheese, your finished dish should turn out well with minimal tweaking for texture. Way to improvise, Tabitha!

This recipe sounds so good! I'm planning a big family dinner and would love to serve this but I don't want to spend all my time in the kitchen while they're here! Do you think I could make the sauce a couple of hours before serving and keep on "warm" in my crockpot? I know I could make the chicken ahead ahead of time and then cook the pasta before serving. Advice?

You could try to keep the sauce warm in a crock pot, but I'd worry about it separating or burning in the crock. If I were serving this for a crowd, I'd probably precook the pasta about 2 minutes short of al dente, drain & rinse it and keep it in a covered container in the 'fridge. I'd have the veggies & chicken all sauteed/cooked, and the ingredients for the sauce premeasured & ready to go. The sauce comes together quickly, so when guests started arriving, I'd get the sauce going and finish the mostly-cooked pasta in boiling water for the last 2 minutes to rewarm it and finish cooking it. (Just like a lot of restaurants do.) Should only take 20 minutes or less if you prep everything ahead of time. Good luck! :)

I've been waiting for this recipe! This sounds like a copycat recipe for Red Lobster's Cajun Chicken Fettuccine Alfredo. Can't wait to make this for my husband when he gets home from Afghanistan. It sounds perfect!

How cool! What a great welcome home meal! I didn't realize Red Lobster has a version, too. Now if you make a copy cat cheddar biscuits, you'll be all set! Try this one: http://www.food.com/recipe/red-lobster-cheddar-bay-biscuits-copycat-9494

I made this last night for my family…they absolutely loved it, no left overs! Since I love spicy hot foods I opted for red chili flakes in place of pepper. I also topped the pasta off with the rest of the parmesan cheese :D This will definitely go into my recipe box.
Next time I am going to use dry white wine…used chicken broth since I had it on hand. Thank You For Sharing!

My husband and I made this tonight for our anniversary. Absolutely amazing! I could not find Fontina so I used Gouda instead. This will definitely become our go to date night meal!:) Thank you SO much!

Well Sue, I've never used 2% milk instead of heavy cream, so I can't say for sure. I would think the sauce would be thinner, and have a different mouth feel (creaminess) due to the lower fat content of the 2% vs. the cream. You can substitute Half & Half for the heavy cream, though.

This was absolutely delicious. I made this for roomie dinner and movie night and there was barely any leftovers! I used cajun seasoning instead of blackening seasoning, but it was still awesome and was extremely easy and quick!

I made this last night and it was fabulous! I will say, though, that I didn't rinse the pasta. I think Signor Alfredo would roll over in his grave if he knew you were telling people to do that. It would certainly give my Italian neighbor heart palpitations. LOL!

This was perfectly fantastic when I made it. I am new at making this from scratch. I decided to do things this way because I am so unsatisfied with the pre-made stuff. Do you think that substituting the heavy cream or half and half with plain greek yogurt would have a negative affect on this recipe?

Way to go, Jessica! Congrats on your cooking from scratch success!
I'd be hesitant to substitute plain Greek yogurt for the cream or half & half for the simple reason that it is difficult to substitute a solid for a liquid without throwing off the taste and texture of the dish. I'm afraid it would end up too thick or gummy.
You can substitute plain Greek yogurt for sour cream in most dishes will little effect. :)

This was SO good! I've tried many times to make a cajun style / spicy chicken Alfredo, and it just never delivers. But this recipe gave me exactly what I've been looking for, and the key to the flavor punch is the goat cheese. I never even considered goat cheese....but it gives the dish just enough zing, without an overpowering taste. I also like the use of wine (or stock....but come on, the wine is fab) along with the milk. Thanks for the recipe, I will definitely add this to my go-to weeknight dinners!

I bet sundried tomatoes would be fabulous. If they're dried & packed in oil, be sure to blot well to dry. If just dried, then I'd rehydrate them for about 15-20 minutes in boiling water, and then blot dry. (Don't boil them, just put them in water that was boiled.) Good luck, Meritt!

I made this last night for my cousin and can't wait to do it again for my boyfriend! It was so good and I found your directions to be clear and easy to follow (as someone usually intimidated by recipes. Thanks! Can't wait to try others. :)

Hi Kirsten! I recently started following your blog. I saw this recipe a week or two ago and knew I had to try it. I made it last night after work, which is definitely do-able even without prep work, and I absolutely loved it! Thanks for sharing...This is a keeper :-)

THis recipe sounds similar to my favorite dish at a Cajun restaurant we love. You can order it with shrimp or chicken but both have andouille sausage in it too! I will be making this tonite for Sunday dinner! Thanks for the recipe!!! Deb

This recipe is awesome. I was not able to find the Paul Prudhomme blackening spice so I used Guy Fieri's Blackening Spice Rub recipe. My family loved it. My stepdaughter said she thought she was eating at The Olive Garden. This will be a regular in my household.

I made this tonight, and I was fantastic. I could not find smaller blocks of the cheeses and I didnt want it to go to waste so I grated it all and when the dish was done I dumoed it in a casserole dish, topped it with the remaining cheeses and baked unti, heated thru.
Will definitely be in the recioe rotation at our house!,

Found your recipe via Pinterest. Made this for my family tonight and it was unbelievably FANTASTIC!!!! Thank you so much for sharing. This is a definite keeper. Great dinner to make when entertaining guest at our home. Husband said that nothing he has ever eaten at Macaroni Grill and Olive Garden does not even compete....lol! Thanks again. :)

It's was amazing!! I was only able to find Parmesan and a very delicious herbed goat cheese at the store and it made the most amazing sauce. The tomatoes tasted so amazing I was wishing I had used more! My husband hates tomatoes but even he was enjoying them. We actually ate the leftovers for breakfast and dinner!! Thanks for the recipe!!

I typically buy Country Fresh or Dean's brands because that is what is available in my area. Just make sure that "cream" is the only ingredient. Sounds ridiculous, but some brands add emulisifers & other ingredients an/or other additives tha will affect performance in cooking.

Made this tonight and the entire family loved it!! I feel like i can actually cook!! The pics really made me feel comfortable with each step.Thanks for the tip about using fresh cheese! Ive had my grater for years but i never used it, lol. Can't wait to cook this for company!! Looking forward to trying more of your recipes!

This was great but found as the sauce cooled, the texture changed. It became more gritty. Where did I go wrong? Perhaps too much grated cheeses? Regardless, it was AMAZING. Hubby loved it- we both did!

Gosh, I'm really not sure. I'm going to guess it was probably the cheese--did you use pre-shredded cheese? That can cause it, or it sounds as if it wasn't fully melted before serving? I'm glad that you liked it, anyway. :)

I made this for dinner tonight, and it was absolutely delicious!! I loved it and my boyfriend loved it. I just used less chicken and added a lot of mushrooms (I love mushrooms). Would like to try this with shrimp next time. Thanks!!

Made this for dinner tonight and it was absolutely MIND BLOWINGly good!! I tasted it and cannot believe that my own 2 hands made this and that it wasn't take-out from an Italian restaurant!! I can assure you that nothing this good has ever come out of MY kitchen before! Thank you SO much for sharing this recipe and your wonderful details and photos! I (and my family!) look forward to making plenty more of your recipes! :)
Blessings!
Christine

i looked in that section and only found one 5oz Asiago, two different 5oz Parmesan, No Fontina and No Herbed Goat cheese. will it still turn out okay if i just go with the three i have? any other suggestions as to what other store (thats in Saginaw, Michigan) i could try?

Used your recipe two weeks ago...my family LOVED it! I'm somewhat of a bad cook lol so everyone was a little skeptical ..I was shocked from the smell alone..it smelled amazing and was amazing! Gonna try the lasagna one tonight..only with a tofu ground beef alternative

I just wanted to tell you this is UH-MAZING! I made it tonight, and let me tell you, it is probably the best pasta I have ever made. I used shrimp instead of chicken because my husband doesn't like chicken much, and I added some cayenne pepper to spice it up a little more.... it was PERFECT! Will definitely be making this again.

Sorry to hear about that, Charlotte, but good news! We can fix the problem! I'm assuming by your description of using Kraft's Italian cheese mix that you used the pre-packaged shredded cheese? If that is the case, pre-shredded cheese is coated with cellulose and/or other anti-caking agents to prevent the cheese from clumping in the package. Those same anti-caking agents will hinder the cheese from melting smoothly, causing a lumpy, runny sauce. I think if you try again, shredding your own, good quality cheeses from blocks of cheese, you should be successful. Hope this helps! :)

This was amazing, made it last night for my family and was a total success!!!! I can't get the variety of cheeses where I live so I used Parmesan, mozzarella, 1/4 cup cream cheese and Oaxaca cheese. It turned out perfect! Thanks sooo much!!

I made this last night with some friends and it was delicious! We used red and green bell peppers instead of tomatoes, and added chile peppers to add a little extra spice. This is one of the best home made meals I've ever had, and I will definitely be making it again! Thanks for sharing the recipe!

Do you have any suggestions on how to start teaching my 3 1/2 and 1 1/2 year old boys? My husband wants me to home school them and I have no idea how to or where to start. Any information would be great. Thank you. And the Cajun recipe sounds great. I can't wait to try it!
Courtney

Whoo-boy! Have I ever been there, Courtney. Yes I have some ideas, but I think we should take this one to email.
Drop me a line and tell me a little about your boys personalities. :)
comfortablydomestic [at] gmail [dot] com

I made this tonight with beautiful fresh shrimp and a locally made zesty Cajun pasta. It's GREAT!! Thanks for this great and versatile recipe. The little tomatoes just add the perfect little something.

I tried this recipe last night and it was amazing! My family loved it and they ate until they couldn't eat any more. I needed to cook the chicken a bit longer, but I think that was my fault haha. Thank you for sharing! I will definitely be cooking this again.

Sure thing, Jessy. I'm so glad that you liked the fettuccine! If you don't mind, I'd prefer if you provide a link (& full/specific credit) to the original recipe rather than including all of the text. :)

Well, I tried this recipe. Talked about it all weekend. And I don't know what I did but just like everytime I try a fettuchinne without velveta I messed it all up. The only difference I did was use low fat half and half and uses rotel instead of grape tomatoes. Is that where I went wrong? What I am left with is a watery, very watery and lumpy cheese.

Sorry to hear that your version didn't work for you, Hannah. I'm so bummed! Ready for my Food Dork Explanation? (I'm the dork, not you.)
Reduced fat half & half has added emulsifiers and/or coagulants to "hold" it together in place of the natural fats in the full-fat milk/cream mixture, so yes, I would guess that using reduced fat added to the lumpy cheese factor of your sauce. Also, if you used any pre-grated cheese, (rather than grating fresh from a block of cheese,) it very likely contained cellulose and/or another "anti-caking" agent which would inhibit the smooth "meltability" of the cheeses. While substituting Rotel for the grape tomatoes would be tasty, canned tomatoes have a much higher liquid content than fresh--even if they were well drained--so that probably contributed to the end result of runny sauce.
The recipe really is delicious, so I hope that you try again, soon. I just know you can do this without velveeta. :)

My boyfriend and I have been looking for some more meals so we can start cooking at home more versus going out all the time, came across this recipe and knew it was perfect! Made it tonight absolutely delicious!!! My guy loves anything with pasta involved so I knew he would enjoy it! Thank you for sharing!! Both my stomach and my boyfriends stomach thank you!!

I found (and pinned) your recipe on pinterest a couple of days ago and we just tried it 5 minutes ago. We used self made pasta that we made together with our kids. It took us almost 2 hours (making pasta together with kids, you know...), but it was worth it. Unbelievably delicious!!! :)

So, I saw this recipe linke to your site on pinterest. I cooked it tonight. I have to say, it is absolutely AMAZING. I omitted the tomatoes because hubbs isn't a fan of those. But it was amazingly delicious. It's going in my recipe book for sure. My husband had three plates before he even said through a mouthful of pasta how good it was. Alfredo is a favorite in my house, and I love this spicy spin on it!!! Thank you for sharing!

I love how easy alfredo sauce is to make at home! I used mozzarella and parmesan cheese and it came out beautiful! My husbands favorite dish...and mine. I followed a bit of a different alfredo recipe, my family recipe. But the same concept. Lovely dish!

I would *definitely* only use block cheese for this recipe. Pre-shredded cheeses are coated with powdered cellulose and/or other anti-caking agents to keep the shreds from clumping in the bag. Those same agents will prevent the cheese from melting smoothly and affect the texture of the sauce. I grated parts of bricks of parmesan, asiago, and fontina cheeses from the deli cooler section of the grocery store. If you only want to buy one brick of cheese, use the asiago. I use Chevre brand Garlic & Herb goat cheese. :)

I bought a block of parm, and didn't think to look in the Deli for the Asiago, but will be getting it tomorrow, since tomorrow, I am making it for my hubby's "end of of seperation" dinner. :) I am so happy and he actually pre-approved your recipe for this dinner. Thank you SO much for the quick response!!! :)

Wow! I just came across this from Pinterest! I love Alfredo, this looks amazing! I'm making this in the near future. I've tried the grocery Alfredo sauces and they're all terrible, so thnx!! I'm definitely going to subscribe to your blog!

I made this last night for some friends that I had over. It was a HUGE hit and everyone went back for seconds...and thirds :)
I used fat free half and half to cut some calories and it still tasted great! The only thing I noticed was once I mixed everything together, the chicken lost some of the kick. Next time I'm going to add a little more cajun spice to the sauce.

Just got done cooking and eating this! It was amazing! And much to my surprise, my husband loved it too! He's not one to like anything with cream sauces, but he was the one who saw it and told me to cook it!

Yum - can't wait to try this! Thanks for sharing it. Fortunately my "kids" are adults/near adults, so we can eat at home with them and still have civilized adult conversation, or go out and leave them to fend for themselves. (No babysitter to take home and pay at the end of the evening ;-)

This is an awesome recipe. I had forgotten to put in the herbed goat cheese but it was perfectly fine with out it. I modified the recipe a bit by adding in finely chopped shallots and pepper flakes along with the garlic to be sauteed and used a lot more wine (pinot grigio) than called for. Garnished with chives. Our side was a baked artichoke with a lemon butter dipping sauce. so perfect :)

I can see why this is 'date night' dinner. I made your GORGEOUS recipe the other night and I can honestly say, a ways to a mans heart is through is stomach. I zipped up to a perfect 10 with his first mouthful and I think I could have asked him to do anything, as long as I made this dish again ; ) Seriously great recipe! Thank you.

I am so excited to find this! One of our daughters is sick and we can't leave her with a sitter and it looks like this could stretch on for months, so date nights in will be our only option. With seven kids, we NEED to make time together, so I have made a shopping list and plan to make this tomorrow night and have a date night in. Thank you so much for sharing this!

Just an update. I made this tonight and my husband and I ate out on the deck and had a wonderful time. Actually, the kids spied from the house and brought us out things to make it more "romantic". It was super cute! I'm sure I will blog about it later this weekend and will link back here so that people can get the recipe. It was SOOOOO delicious!!!

Ooooo I love this!! Fettucine alfredo is one of my all time favorite meals, but this variation would be sublime!!
PS - I'm working on the great dane thing with Ben. I'm dying for a deaf dane. (Don't roll your eyes!) With Huck having all of the health issues he does, I figure why not go with something fitting like another broken animal that needs love? Ben's not taking the bait on this one. But a dane is a dane, and I want one!!

(Not rolling eyes.) Deaf Danes are so sweet and smart. I couldn't talk Hubby into one either, back in the day. But they really pick up on hand signals fairly quickly, and are very intuitive to compensate for the lack of hearing. You have a pretty good chance of finding a deaf Harlequin because it is a recessive trait in Harles--especially in lines that have been poorly or extensively bred. Just look for really light blue eyes, and a pink nose.

Heh heh, I think Mr. Alfredo would approve as well! That pasta dish looks killer, and I need to make it regardless of the amount of dishes it creates.
Love your date night! That's what I'll be doing whenever young ones come into our life--early bedtimes and a decadent meal with my husband. Sounds perfect.

Oh my goodness!!! That sounds so darn good, I am going to have to make it this week. I love HOT spicy food right now. Does my husband's lactose intolerance play a factor in the fact that I will pretty much make this for myself and enjoy every calorie laden bite? You know it!

This sounds soooo good! I was looking around on blogs for a recipe that is something a bit different from the same ol same ol this caught my attention. I am cooking for an ol flame tomorrow that recently had by-pass surgery and this will fit the bill. Now to find a recipe that uses strawberries to finish to meal with or a side dish also. I just thawed 2 lbs of strawberries. Thanks for this great looking dinner!

I am totally with you! I have only one child and believe me I miss so much adult talk and dine out! We souldn't take some things for granted when we have them. This is such a beautiful dish and having the hubby wash the dishes makes it even better!

We love date nights "in" too. And we don't even have kids! I'm just a cheap-skate, that's all. That, and the fact that I love love cooking.
Fettucini Alfredo must be a date night kinda food...because that's always the mister's top request :) I don't make it that often...(since it's sooo decadent), so he really loves it up when I do!
thanks for sharing...your writing always brings a smile to me...
cathy b.

I can't believe that I made something this yummo! I LOVE fettucine and it is the 1st thing I order when at a nice restaraunt. I have NEVER thought I could make something like this but your step by step guide made it possible! Thanks so much!

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[…] This is one of my spouse’s favourite things and is another one of those recipes that we do by memory but I did search the internet for a similar recipe and came up with this. It’s the closet thing to what we do and is sure to be a hit! Cajun Chicken Fettuccine Alfredo. […]

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[…] Cajun Chicken Fettuccine Alfredo – Comfortably Domestic – Cajun chicken fettucine Alfredo is a perfect meal for date night. There’s no need to worry about the spicy chicken or the rich cream sauce when there are no … […]

[…] I really have no problem spending a little extra time on the occasional date night dinner like Cajun Chicken Fettuccine Alfredo, but most nights I am just not feeling it. Perhaps I’m a touch lazy, but most nights, I want […]

[…] Cajun Chicken Fettuccine Alfredo – Comfortably Domestic – Cajun chicken fettucine Alfredo is a perfect meal for date night. There’s no need to worry about the spicy chicken or the rich cream sauce when there are no children … […]

[…] Cajun Chicken Fettuccine Alfredo – Comfortably Domestic – Cajun chicken fettucine Alfredo is a perfect meal for date night. There’s no need to worry about the spicy chicken or the rich cream sauce when there are no children … […]

[…] Cajun Chicken Fettuccine Alfredo – Comfortably Domestic – Cajun chicken fettucine Alfredo is a perfect meal for date night. There’s no need to worry about the spicy chicken or the rich cream sauce when there are no … […]

[…] {Date Night} Cajun Chicken Fettuccine … – Use a pair of tongs to toss the pasta and chicken in the Alfredo sauce until everything is evenly distributed. Woo! Done! It’s time to eat! Use the same thongs to … […]

[…] Cajun Chicken Fettucini – I think this was the biggest hit of all. It is definitely NOT good for you, but it is definitely good to eat. I left out the goat cheese, because I’m not a huge fan, and I’m not supposed to eat it while pregnant. We had a lot of leftovers for this, but we didn’t mind. It lasted us a another dinner and some lunches. You could definitely cut this recipe down for 2 people. […]

[…] chicken breasts with cajun seasoning for on top of pasta, on salad or in sandwiches. This recipe is my absolute favourite cajun chicken alfredo pasta and by having the chicken done ahead, it saves […]

[…] most popular recipes here on Comfortably Domestic for the past several years running has been my Cajun Chicken Fettuccine Alfredo because it’s so fancy and decadent “that it puts restaurant pasta to shame.” […]

[…] an effort to make good choices throughout the year. Despite all of the butter-infused treats and cheese-sauced dinners here on the blog, I do make an effort to eat well in between the decadence. Goodness only knows […]

[...] have a recipe for homemade sauce. But I wanted to try something with a twist and found a recipe for Cajun Chicken Fettuccine Alfredo. This recipe is easy to make and so delicious. The sauce is creamy and flavorful. The chicken has a [...]

[...] the freshly grated cheese and milk to the mix. I know that I always harp on y’all to grate your own cheese and to not use the prepackaged shreds–this time I really mean it! The cheese in this dish is [...]

[...] I got the idea for how to cook the chicken from a recipe I saw on Pinterest awhile back, before I found out about the yeast sensitivity ( I used different seasonings for this recipe). It was for a Cajun chicken pasta that was to die for. In the event that you somehow become tolerant to yeast or you just decide to ‘let the dogs out’ for one night, I seriously recommend it. Here is the link- http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/ [...]

[...] to fancy restaurants just doesn’t fit into the budget of late, so when I read the recipe for this Cajun Chicken Fettucine Alfredo, I thought that just maybe we could eat restaurant type food at home! It was even more delicious [...]

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Meet Kirsten

Focusing on family style food from scratch made as quickly as possible to fit today's active lifestyles. A realistic, balanced approach to healthy living following the 80/20 rule of eating well and indulging in plenty of freshly baked treats. Good food doesn't have to be complicated. I'm here to help! Read More…